HERRING, is a sea fish or fresh water. It is found in the North Seas, both in America and in Japan.
Fresh, prepares to Meunière, grill, or cooked.
It should be seasoned very well (strong flavors) and use sauces like curry or mustard.
Conservation methods such as salting or “dry fish” and smoking (canned) are used for export.
Firm texture, fresh smell of sea and not ammonia.
The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.
Breaded, au gratin and in sauces. In Sandwich and overflowing.
Pack in portioning plastic bag and freeze. If it is to be consumed soon, marinate and refrigerate for approximately 1 day.
Its frozen duration, 1-2 months approx. And depending on the freshness at the time of the purchase.
It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
When defrosting, move to the refrigerator. Never defrost at room temperature. Once thawed, do not re-freeze, because microorganisms are activated and can become harmful to health.
2-3 months approx. 1-2 days approx.
Tips: If you want the fillets to retain their shape, do not remove the skin when cooking.
Note: It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
Fish or any other food should be handled with clean hands and utensils.